* Whisk together milk and eggs in small bowl. Whisk together lemon juice, egg yolks and cayenne in top of double boiler over barely simmering water. 30 seconds. Whisk in butter, cube at a time. Continue whisking until all butter has been added and sauce is thoroughly blended and smooth for about 5 minutes. TOMATOES: Combine flour, garlic powder, salt and pepper on plate or in shallow dish. Dip each tomato slice in milk mixture, then in flour mixture. Repeat, dipping each slice again in milk mixture, then flour mixture. * Heat oil in skillet over medium-high heat. Cook tomato slices in batches in hot oil until golden brown, about 3 minutes. Drain on paper towels. Transfer to plate and keep warm in oven at 200 degrees. * Shell crayfish and remove tails. Heat butter in skillet until browned. Add crawfish tails and saute until they turn bright red. * Place tomatoes on serving platter with crawfish. Spoon Hollandaise Sauce over all. Sprinkle with Parmesan cheese. Judy Howle Posted to CHILE-HEADS DIGEST V4 #094 by Judy Howle
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|Serving Size: 1 Serving (2665g)|
|Recipe Makes: 1|
|Calories from Fat: 5627 (70%)|
|Amt Per Serving||% DV|
|Total Fat 625.2g||834 %|
|Saturated Fat 308.9g||1544 %|
|Monounsaturated Fat 215.1g|
|Polyunsanturated Fat 59.9g|
|Cholesterol 8193.3mg||2521 %|
|Sodium 3837.5mg||132 %|
|Potassium 2940.8mg||77 %|
|Total Carbohydrate 482.2g||142 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 467.7g|
|Protein 147g||210 %|
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Calories per serving: 8081
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